Oysters and pearls / Oysters with lime snow
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Breville Polyscience.
Horseradish Cream Pearls
INGREDIENTS
- 3 tbsp. Horseradish, grated
- 1 cup Heavy cream
METHOD
- Bring cream to scolding point and steep horseradish. Blend and strain. Place cream into a squeeze bottle and dot onto the anti-griddle. Watch little pearls form. (see video)
- Garnish with Sterling Caviar and Fresh Origins Micro Greens.
Lime Snow
INGREDIENTS
- 4 ea. Limes
METHOD
- Squeeze lime juice onto anti-griddle.
- Scrape up once frozen and continue to add juice and scraping until formed snow like powder. (see video).
